James Martin served up a delicious lemon and Rosemary polenta cake with a syrupy glaze and creme fraiche on James Martin’s Saturday Morning.

The ingredients are: 250g butter softened, 250g caster sugar, 4 eggs, 150g polenta, 200g SR flour, 2 tsp baking powder, lemons zest and juice.

For the glaze: 100g caster sugar, 100ml water, few sprigs of rosemary and juice of 1 lemon.

To serve: Rosemary sprigs and creme fraiche.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.